New England Pulled Pork
I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet.
The dry rub and BBQ sauce can be stored and used as needed.
4zest and juice limes
1/2 ctequila or triple sec
3/4 ccider vinegar
1 Tbspallspice, ground
2 tspchili powder
1 cbrown sugar
How to Make New England Pulled Pork
- Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
- Our dry rub consists of
4 Cups of Brown Sugar
1 Cup Kosher Salt
¾ Cup of Cinnamon
2 Tablespoons of Allspice, Onion Salt and Chili Powder
1 Tablespoon of Cumin
Rub this on the pork butts - this will keep well in a tupperware type container.
- The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce